Behind two those wine barrels in wheels is a four burner gas stove. Inside the kitchen cave, we "helped" Giuseppina Pizzilato create a four course meal: bruschetta (pronounced "brus-ketta) ai fagioli cannelini, ravioli burro e salvia (ricotta and spinach ravioli with shaved truffle),filetto to di maiale (Rosemary garlic pork tenderloin in the antique style) and panna cotta with fresh fruits. The capers came from the medieval wall, the wine from their own family vineyard, their enthusiasm from generations of cooking and their joy from hard work. Delicious on sooo many levels.
No comments:
Post a Comment